Chicken Pesto Pizza

My friend Jenna showed up one evening with a jar of homemade pesto and a wild idea: forget tomato sauce. We rolled out dough on my counter, slathered it green, and tossed on whatever we had—leftover chicken, cheese, a tomato from the windowsill. That pizza came out of the oven smelling like summer trapped in bread. We ate it standing up, straight from the pan, and I haven't looked at pizza the same way since.

I made this for my brother's birthday once, doubling the batch and letting everyone build their own. He piled his so high with chicken it barely fit in the oven, but it baked up perfectly anyway. We sat outside with string lights overhead, tearing into slices still too hot to hold properly. He told me it was better than any restaurant pizza he'd had, and I believed him because he kept reaching for more.

Ingredients

• Thin pizza crust: A thinner base crisps up fast and lets the toppings shine without getting soggy; I keep a couple in the freezer for moments like this.
• Cooked chicken breast: Diced or shredded both work, but shredded clings to the cheese better and disperses more evenly across every slice.
• Olive oil: Tossing the chicken in a little oil keeps it moist during baking and adds a silky richness that balances the pesto.
• Basil pesto: This is your sauce, so use one you actually like; homemade is brighter, but a good jarred version saves time and still tastes incredible.
• Shredded mozzarella cheese: It melts into those perfect stretchy strings and provides a mild, creamy backdrop for the boldness of pesto and Parmesan.
• Ripe tomato: Slice it thin so it softens and releases just enough juice without flooding the crust; peak-season tomatoes make this sing.
• Grated Parmesan cheese: A salty, nutty finish that crisps up slightly in the oven and deepens every flavor underneath it.
• Fresh basil leaves: Optional but worth it for that last-second pop of color and a hint of anise-like freshness when you bite in.

Instructions

Heat the oven high:

Crank it to 475°F and let your pizza stone warm up inside if you have one. A screaming-hot oven is the secret to a crust that crisps on the bottom while the cheese bubbles on top.

Season the chicken:

Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This step might seem minor, but it keeps the chicken from drying out and adds a little seasoning that pesto alone won't cover.

Prep your base:

Lay the pizza crust on a baking sheet or parchment-lined peel. If the crust is cold, let it sit at room temperature for a few minutes so it doesn't shock in the oven.

Spread the pesto:

Use the back of a spoon to spread basil pesto evenly, leaving about half an inch around the edge for crust. Don't be shy; this is your sauce, and you want it in every bite.

Layer the chicken:

Scatter the seasoned chicken across the pesto, aiming for even coverage so no slice feels shortchanged. I like to leave a few small gaps so the cheese can touch the pesto directly.

Add the cheese and tomato:

Sprinkle mozzarella over everything, then lay thin tomato slices on top. Finish with a generous dusting of Parmesan, which will brown beautifully and add a sharp, savory note.

Bake until golden:

Slide the pizza into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and a golden-brown crust. The smell will tell you when it's close.

Garnish and slice:

Let it cool for just a minute so the cheese sets slightly, then scatter fresh basil leaves over the top. Slice it up and serve while it's still steaming.

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One Saturday morning, I reheated a slice of this for breakfast and ate it cold from the fridge. The pesto had soaked into the crust overnight, the chicken was tender, and the mozzarella had firmed up into something almost creamy. It tasted even better than it did fresh, which is the mark of a pizza worth making again and again.

Choosing Your Chicken

Rotisserie chicken is my go-to because it's already seasoned and juicy, and you can shred it in seconds. If you're cooking your own, poach the breast in salted water or roast it with olive oil and garlic, then let it cool before dicing. Leftover grilled chicken works beautifully too, adding a subtle smokiness that pairs surprisingly well with pesto.

Pesto Variations

Classic basil pesto is the standard here, but I've swapped in sun-dried tomato pesto for a sweeter, more intense base, and arugula pesto when I want something peppery. If you're making your own, toast the pine nuts first; it takes two minutes and doubles the flavor. Store-bought works fine, but taste it before spreading—some brands are too oily or too salty, and you'll want to adjust your cheese accordingly.

Serving and Storing

This pizza is best eaten right out of the oven when the crust is crisp and the cheese is molten. Leftovers keep in the fridge for up to three days and reheat well in a skillet over medium heat, which crisps the bottom back up without drying out the toppings. If you're feeding a crowd, double the recipe and bake two pizzas at once, rotating them halfway through for even browning.

• Drizzle balsamic glaze over the finished pizza for a sweet-tart contrast that cuts through the richness.
• Add red pepper flakes or a sprinkle of garlic powder to the chicken if you want a little heat or extra depth.
• Swap in a gluten-free crust if needed; just watch the bake time, as some crusts brown faster than others.

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There's something about pulling a golden, bubbling pizza out of your own oven that feels like a small victory, especially when it tastes this good. Make it once, and I promise you'll start keeping pesto in the fridge just in case.

Recipe Q&A

→ Can I use homemade pizza dough instead of store-bought crust?

Yes, absolutely. Homemade dough works wonderfully and gives you control over thickness and flavor. Allow time for rising if needed, then proceed with the pesto and toppings as directed.

→ What's the best way to prepare the chicken?

Use cooked chicken breast, seasoned lightly with olive oil, salt, and pepper. Rotisserie chicken is convenient and adds excellent flavor. Dice or shred it finely so it distributes evenly across the pizza.

→ Can I make my own basil pesto?

Definitely. Fresh basil pesto enhances the overall taste. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Adjust consistency and seasoning to your preference before spreading on the crust.

→ How do I prevent a soggy crust?

Use a pizza stone preheated in the oven, and don't oversaturate with pesto. A parchment paper-lined baking sheet also helps. Baking at 475°F ensures the crust crisps quickly before moisture from toppings seeps in.

→ What are some tasty variations?

Try sun-dried tomatoes for deeper flavor, add caramelized onions, include fresh mozzarella balls, or incorporate roasted garlic. A drizzle of balsamic glaze before serving elevates the dish beautifully.

→ Is this suitable for those with dietary restrictions?

A gluten-free crust substitution makes it gluten-free. For nut allergies, verify your pesto doesn't contain pine nuts, or make nut-free pesto. Check store-bought pesto labels for allergen information before use.